Delicious meatballs! Made just as directed, cooking in the sauce for 3 hours, and wouldn't change a thing. A little more trouble than I usually go to making meatballs but well worth the extra effort. Turkey meatballs that are flavorful and moist are a winner for me - thanks for sharing your recipe! Made for Fall Pick-A-Chef 2011
Excellent! Made as posted except I bought Italian seasoned ground turkey so omitted the oregano and basil. Interesting technique for getting the celery, carrot, and onion done, but I microwaved those 3 ingredients for 3 minutes. I used 2 celery and 2 carrot and minimum amounts for seasonings. Used a florentine spaghetti sauce-gotta love Paul Newman. Served with mini penne pasta, aracini (not sure of spelling-oh well), salad,and tiramisu. Made for Spring PAC 2012. Sorry no pic but there are 3 lovely ones already.
Great recipe to try
The flavor is really good.
Thanks to Best of 2011 Cookbook Official Game I picked this recipe.
The only change I made was I chose to put the meatballs in the sauce to cook, simmered for 3 hours as suggested.
I made the turkey meatballs and added them to my homemade marina. These meatballs were absolutely delicious! I will be making them again. I used Ritz crackers instead of bread crumbs. I baked them for 30 minutes. The flavor was amazing! I'd make them and serve them with or without the sauce - they were THAT good!
Made these exact to recipe. THANK YOU!
Truly the best meatballs without the guilt. Also a great way to hide the the vegetables from picky eaters or children. We enjoyed it a lot! Thank you.